微量铁离子对蔗糖结晶过程的影响  

Effect of Trace Impurity Fe (Ⅲ) on Crystallization of Sugar

作　　者：贺丰霞[1] 芮汉明[1] 廖彩虎[1] 陈建良[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2009年第13期117-119,共3页Food Science

摘　　要：研究微量铁离子对蔗糖结晶过程的影响。铁离子杂质的存在使蔗糖溶液介稳区变宽,晶体生长速率减慢,并得到蔗糖溶液的介稳区宽度(Δθmax)、晶体生长速率(G)与铁离子浓度之间的定量关系分别为Δθmax=10.05C2-3.222C+3.4691,G=33.24C2-93.371C+94.641。Crystallization that is greatly affected by impurities even in trace quantity is a key procedure in the production of sugar. This study focused on the effects of a-ace addition of Fe （III） on the metastable zone width of saturated sugar solution and the growth rate of sugar crystal. The metastable zone was widened due to the addition of Fe （III）, and the growth rate of sugar crystal slowed down gradually with the increase of Fe （III） concentration in the saturated sugar solution. And the mathematical models of the metastable zone width and the growth rate of sugar crystal were established as a function of the Fe （III） concentration, respectively.

关 键 词：铁离子 蔗糖 介稳区宽度 晶体生长速率 

分 类 号：TS244.4[轻工技术与工程—制糖工程]